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winter grain bowls

Finding creative ways to incorporate vegetables into your diet can be tricky, particularly during the colder months when we crave hibernation food. This is answer. It’s warm. It’s got grains that can trick your mind into thinking you’re having pasta. It has cheese.

Don’t get me wrong, I genuinely love vegetables. It’s just that sometimes the small child inside that fought so hard against the tyranny of peas before cookies and greens before mac and cheese makes me think I don’t want to eat them. So I am often in search of ways to want to eat my vegetables; for preparations that make me excited about them. This is one of those, I promise.

The prep is a bit intensive if you don’t have a food processor. Hand shredding, chopping, and dicing can give you a touch of the carpal tunnel. Take breaks! Drink some wine while you practice those knife skills (or while you watch your food processor whir). But I did and survived, and lived to tell the tale. Luckily this keeps really well, it is definitely a dish that can be made on a Sunday and eaten throughout the week.

So whether you love eating vegetables or have to force them upon yourself, this will stick to your ribs the way a good winter meal should.

Cook quinoa and farro together in a pot, and set aside to cool. Remove casings from chicken sausage (if using), cook and set aside.

Sautee shallots, sweet potato, carrots, cauliflower, and brussel sprouts over medium heat. Once all the vegetables have softened, add spinach, garlic, sage, and thyme; and salt and pepper to taste. Cook together for 5-7 more minutes.

Turn heat to low, and add back in sausage, feta, and cooked quinoa and faro; mix everything together. Taste to see if you want more salt and pepper. Dole out in bowls and top with a drizzle of olive oil. (Also highly recommended: top with sliced or mashed avocado).